Cherry Tomato Basil Frittata

There are times when a simple recipe is just the thing. This cherry tomato basil frittata takes only a few minutes to prepare and only requires four primary ingredients (eggs, cheese, tomatoes, and basil).

Despite its simplicity, it’s full of flavor, even though it only has a few ingredients. You don’t necessarily have to fuss for hours or use a long list of twenty ingredients to get something delicious to eat.

The other nice thing is that it uses ordinary pantry/fridge staples you probably already have in your kitchen. No special shopping trip required!

This is adapted from a recipe I cut out from The New York Times (I think) long ago. I added the goat cheese, since I had a little bit left I wanted to use up. If you don’t have goat cheese, use something else. Any relatively mild cheese would do the trick.

I also reduced the servings, and adjusted the cooking time. The beauty of single servings is that it takes a lot less time to cook and prepare. The original recipe called for 6 eggs and a pound of tomatoes!

This is a great quick lunch, weekend brunch, or even breakfast. It only takes a few minutes to make, so it’s great when you’ve got a bad case of the “hungries.” Add a chunk of crusty bread and you’ve got a meal.

Cherry Tomato Basil Frittata

Category: lunch

Cuisine: American

one serving

cherry tomato basil frittata

A quick, easy light lunch or weekend brunch that's ready in under 10 minutes.


  • 2 eggs
  • pinch salt
  • ground black pepper to taste
  • 1 T goat cheese
  • 4-5 basil leaves, torn into pieces
  • 1 T olive oil
  • 3-5 cherry tomatoes, cut in half


  1. Break the eggs into a bowl, add the salt and pepper and mix together with a fork.
  2. Add the goat cheese and basil and stir gently.
  3. Add the oil to a small frying pan and heat on medium heat.
  4. Pour the egg/cheese mixture into the pan.Let it cook for 30 seconds to one minute, until the sides of the frittata start to set and look more solid. Pick up the pan and swirl it around so that the eggs cook evenly.
  5. Reduce the heat to low and cook for additional 3-5 minutes.
  6. Add the tomatoes, and gently remove the frittata from the pan with a spatula.

Substitutions and Variations for Cherry Tomato Basil Frittata

  • make it with mozzarella cheese or monterey jack instead of goat cheese
  • add some fresh spinach
  • use a pinch of red pepper flakes in addition to the black pepper
  • swap the plain goat cheese for herbed goat cheese
  • mix up the tomatoes: try one of those yellow/orange/red tomato blends

More Egg and Frittata Recipes

Frittata Recipe for One Person

Spinach and Egg Frittata

Shakshouka for One

Egg Chili Cheese Burrito Recipe

Spinach and Egg Frittata for One Person

I adapted this from a “spinach and egg omelette” recipe in the The Book of Jewish Food. That’s not really accurate. It has eggs and spinach, but I think it’s closer to a frittata than an omelette. So, I’m calling it a spinach and egg frittata.

There are lots of recipes for spinach (the spinach and potato pie looks great too and I’m going to try the spiced spinach and eggs with ginger). I am working on using the “spinach tree” so all those spinach recipes will come in handy!

The nice thing about this frittata is that you can serve it hot or cold. Eat it hot out of the pan, or wrap it up and take it on a picnic.

The spinach, eggs, nutmeg, coriander, and fresh dill add lots of herby and savory flavor. Top it with a dollop of Greek yogurt.

I ate it with a thick slice of buttered fresh rye bread and strawberries for an easy Sunday brunch.

The original recipe called for putting the frittata under the broiler to cook on the other side. However, since we’re only making a single serving, it’s much easier to just flip it over.

Spinach and Egg Frittata

Prep Time: 10 minutes

Cook Time: 15 minutes

Category: lunch

Cuisine: Italian

spinach and egg frittata

Spinach and Egg Frittata for lunch, picnics, or Sunday brunch.


  • 1 handful spinach
  • 2 T canola oil (divided)
  • 2 eggs, beaten
  • 1/2 scallion, trimmed and sliced
  • 1 tsp dried coriander
  • 1 spring mint, chopped
  • 1 sprig dill (or a generous pinch of dried)
  • salt and pepper
  • pinch of nutmeg
  • 1 T Greek yogurt


  1. Wash the spinach thoroughly to get out all the grit. Then drain in a colander. Leave the spinach in the bowl, get a paper towel, and push down on the spinach to squeeze out the water and dry the leaves as much as possible.
  2. Heat half the oil in a frying pan and add the spinach. Cover the pot and let the spinach steam for a minute. It should wilt completely and become a sort of formless green mass.
  3. Remove the spinach from the pan with a spoon and let it cool for a minute. Then get another towel and squeeze out any remaining liquid.
  4. When the spinach is cool enough to handle, chop it into pieces.
  5. Add the cooked spinach and the remaining ingredients to the bowl with the eggs. Stir everything to mix it thoroughly.
  6. Wipe dry the pan you used for the spinach. Add the remaining oil to the pan. Pour in the egg mixture, cover, and cook on low heat for about 10 minutes, or until the bottom has set.
  7. Remove the lid. Using a wide spatula, carefully flip the frittata over to cook on the other side. Cook for a minute or two.
  8. Serve topped with Greek yogurt.

More Spinach and Egg Recipes

Egg Chili Cheese Burrito Recipe

Spaghetti with Spinach and Lemon Cream Sauce

Egg and Tomato Gratin for One Person

Egg and Pasta Gratin with Chives

Frittata Recipe for One Person

The first time I made this frittata recipe it was for a crowd (rather than one serving) on a boat, which was rocking. It took quite some time to make and they devoured it in minutes! I’ve scaled it back considerably, made it a bit faster, and of course, it’s now a frittata recipe for one person instead of six. If you’re not sure what a frittata is, think  of an omelette crossed with a quiche. The full list of ingredients changes, but it’s essentially eggs, sliced potatoes, and veggies.

It does take a bit of effort to put together (unless you cheat, and use some frozen, pre-cut veggies, which is what I did here). However, this makes it a great option for a weekend brunch. I’m calling it lunch, but you could make it for dinner too.

The other great thing about frittatas is that they’re flexible. The original recipe (from one of the 60 Minute Gourmet cookbooks) called for ham, zucchini, leeks, peppers, and mushrooms. A great combination, but I didn’t have all those ingredients when I made the version I’ve posted here. So, I used broccoli, mushrooms, and onions instead.


Fritatta Recipe for One

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: lunch

Cuisine: Italian

one serving

frittata recipe for one person

A frittata recipe for one person; great for Sunday or weekend brunch.


  • 2 Yukon Gold potatoes (about 1 cup)
  • salt to taste (for boiling the potatoes)
  • 4 T canola or other neutral oil (divided)
  • 1/4 C sliced mushrooms
  • 1/4 cup onions, sliced thinly
  • 1 T butter
  • 1 C frozen broccoli
  • 2 large eggs, beaten
  • salt and pepper to taste for seasoning the frittata
  • 1/4 tsp red wine vinegar


  1. Slice the potatoes thinly, but don't peel them. Place the sliced potatoes in a saucepan and cover with cold water.
  2. Boil the water, add salt to taste, and cook the potatoes until you can easily stick a fork in them. This should take about 15 minutes.
  3. Drain them into a colander, and then set them aside while you prepare the rest of the frittata.
  4. Heat 2 T of the canola oil in an omelette pan, or a non-stick ceramic pan.
  5. Put the potatoes in the pan and cook, turning them occasionally, until they are golden brown. Take the potatoes out of the pan and put them on a plate until you need them again.
  6. Now, add the remaining 2T of oil and the mushrooms and onions. Cook about 5 minutes or so.
  7. Then add the butter and stir until it melts.
  8. Put the potatoes back in the pan, and add the frozen broccoli (this is the cheating part). Stir gently and cook for two or three minutes on medium heat.
  9. Crack the eggs into a small bowl and beat them thoroughly.
  10. Then pour the eggs over the vegetable potato mixture in the pan. Season with salt and pepper to taste.
  11. Cook on high heat, stirring gently with a wooden spoon. Gently lift the sides of the frittata and cover the pan. Cook about 2 minutes (watch this carefully so it doesn't burn).
  12. Splash the vinegar over the top of the frittata.
  13. Get a large plate and invert it over the pan. While holding the plate tightly over the pan, turn the pan upside down. The frittata should slide right out. You have to do this quickly. It seems a bit scary at first, but it's really not difficult. And, even if it breaks apart, it will still taste good! Cut into wedges (like a pie) to serve.


The original recipe said to par-boil the potatoes whole. However, they fell apart and were hard to handle (too hot). Slicing them first makes it easier, and they cook faster.

Use an omelette pan or a ceramic pan for this. The frittata will slide out much more easily. If you don't have one, make sure the oil is good and hot before you start cooking. That will help keep everything from sticking.

Another tip: if you cut the first slice bigger than you actually want, it's easier to get off the serving plate and onto the plate you'll eat from.

Substitutions and Variations for Your Frittata for One

  • make it with spinach, feta, scallions, and dill (like spanakopitas)
  • or crumble some cooked sausage and parmesan cheese
  • add artichokes (the marinated kind) and red peppers
  • add a mild cheese
  • cook some bacon, crumble it up, and add that to the vegetable/potato mixture

Tools and Ingredients for this Frittata Recipe

SilverStone Ceramic Nonstick 8-Inch Deep Skillet, Chili Red

Much as I don’t like standard non-stick pans, a ceramic pan makes frittatas, omelettes, and other sticky foods much easier to prepare and serve. The eggs don’t stick, and the frittata comes out easily when you invert the plate over the pan to serve the frittata. And, I just love the cheery red color too.


Lodge Pre-Seasoned Cast-Iron Chef’s Skillet, 10-inch

Or, if you prefer, go for the conventional Lodge pre-seasoned cast iron pan. These pans will last forever if treated properly and food won’t stick. The drawback is that they’re heavy and you have to season them (with oil) after each use. They are made right in the US, by a company which also takes care to respect the environment.

More Egg and Omelette Recipes

Feta and Spinach Omelette

Egg Chili Cheese Burrito Recipe

Eggs with Spinach and Chili Peppers

Egg and Tomato Gratin for One Person